So I emailed rogue about using their pacman yeast to ferment a barley wine. here is the response I received

Quote:

I hope you didnít mean this past weekend! Sorry, I try to answer as quickly as possible but canít get to things same day lots of times. L I talked to John and while a lot of the beers do ferment at lower temps, the Barleywine is actually fermented at around 70. So, try that and let us know how it turns out! Thanks so much for writing. Were you able to get your yeast from the VSS program at Wyeast or did you culture from a bottle? Just curious.

I had the beer at 61 over night and woke up to this email this morning so I turned my temp controller to 68 and turned my heater on. It is now at 68 and fermenting strong, first time I have ever had to use a blow off tube. The 2 oxygen injections appear to have done this one well

this is the most intense fermentation I have ever seen, So much blow off. Guess it was the big starter (1.8 liter stirred with 2 smack packs) the oxygen injections (one before putching and one 6 hours later and the og of 1.130